Roasted Vegetables And Andouille Orzo

• 3 cups of roasted vegetables
• 2 cups orzo pasta
• 2 3/4 cups vegetable or chicken broth
• 3 andouille sausage links, sliced into 1/2-inch thick rounds
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt, more to taste
• 1/2 tsp pepper, more to taste

1. In a large, heavy stockpot over medium-high heat, add olive oil and saute garlic until fragrant, about 30 seconds. Add the andouille sausage and cook until the outsides are brown, about 5 minutes. Add the orzo to the pot, stir around to toast it a little bit, then add in the vegetable or chicken broth. Bring to a simmer, then turn the heat down to medium-low, cover, and let orzo cook for 12 minutes, stirring occasionally.
2. The orzo should absorb all the liquid by the end of the cooking process and be a nice, creamy consistency. At this point, remove the pot from the heat, add the salt and pepper, then add the roasted vegetables. Toss to incorporate everything together. Serve warm.

vegetables, orzo pasta, vegetable, sausage links, garlic, olive oil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/roasted-vegetables-and-andouille-orzo-52534871 (may not work)